Smoky Tomato Chicken with Apricot Couscous and Lemon Yogurt

Make it

Instructions

1. 01

   Prepare the oven, pan, and fresh ingredients

   Position a rack in the center of the oven and heat it to 375°F. Set a 12-inch oven-safe skillet, cutting board, chef’s knife, measuring cups, measuring spoons, zester, and tongs beside the stove. Rinse 1 red bell pepper and 1 lemon under cool running water; dry both thoroughly. Dice the bell pepper into 1/2-inch pieces. Zest the lemon, then halve it; set the zest aside and reserve one half for the finish. Peel and finely chop 1 yellow onion and 3 cloves garlic. Finely chop 1/2 cup dried apricots and 1/4 cup fresh parsley. Pat 1 1/2 lb boneless, skinless chicken thighs completely dry with paper towels, then discard the towels and wash your hands. | Why: Dry chicken browns rather than steams, while organized prep keeps the skillet cooking smoothly.

2. 02

   Season and brown the chicken

   Season both sides of the chicken with 1 1/4 tsp kosher salt, using about 3/4 teaspoon now and reserving the remainder for the sauce, plus 1/2 tsp black pepper and 2 tsp smoked paprika. Heat 1 tbsp olive oil in the skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken in one layer and sear without moving it for 4 minutes. Turn with clean tongs and sear the second side for 3 minutes, until deeply golden in spots; transfer the chicken to a clean plate. It will finish cooking in the oven. | Why: A well-seasoned, browned exterior builds savory flavor while keeping the chicken juicy during baking.

3. 03

   Build the smoky tomato sauce

   Reduce the heat to medium. Add the prepared onion and bell pepper to the skillet and cook, stirring often and scraping up the browned bits, for 5 minutes, until softened. Stir in the prepared garlic with 1 tsp ground cumin and cook for 30 seconds, until fragrant. Add 2 tbsp tomato paste and stir for 1 minute until it darkens slightly. Stir in 1 3/4 cups low-sodium chicken broth, 1 1/2 cups crushed tomatoes, and the reserved salt; bring the sauce to a steady simmer. Taste carefully and add a pinch more salt only if needed. | Why: Sautéing the vegetables and toasting the tomato paste create a sweeter, fuller sauce that seasons the couscous from within.

4. 04

   Add the couscous and apricots

   Stir 1 1/2 cups pearl couscous and the prepared apricots into the simmering tomato sauce until evenly distributed. Nestle the browned chicken, along with any juices on its plate, into the couscous mixture. Press the couscous into the liquid around the chicken; it should be mostly submerged, while the tops of the thighs remain visible. | Why: Nestling the chicken over the grains lets its savory juices flavor the couscous as both cook together.

5. 05

   Bake until tender and safe

   Cover the skillet tightly with foil, then carefully transfer it to the center oven rack. Bake for 20 minutes. Remove the foil, then bake uncovered for 12 to 15 minutes, until the couscous is tender and most of the liquid is absorbed. Check the thickest part of a thigh with an instant-read thermometer; it must reach 165°F. Remove the skillet from the oven, loosely tent it with the foil, and rest for 5 minutes so the couscous finishes absorbing the sauce. Keep the handle covered with an oven mitt or towel as a hot-handle reminder. | Why: Covered baking hydrates the couscous, and the uncovered finish concentrates the sauce while the thermometer confirms safe chicken.

6. 06

   Make the lemon yogurt and serve

   While the skillet rests, stir 3/4 cup plain Greek yogurt with the reserved lemon zest and juice from the reserved lemon half in a small bowl until smooth. Spoon the couscous and chicken into four shallow bowls. Dollop with lemon yogurt, scatter with the prepared parsley, and serve immediately while hot. | Why: Tangy yogurt and fresh parsley balance the smoky, sweet tomato-and-apricot flavors just before serving.